This roasted garlic Parmesan cauliflower is golden and tender with crisp, herb-flecked edges. The Parmesan and panko form a crunchy, savory crust while the interior stays creamy and delicate. Bright lemon zest and fresh herbs cut through the richness for a balanced bite. Serve warm as a hearty side to roasted chicken, grilled fish, or a weeknight pasta.
Ingredients
- 1 medium head cauliflower, cut into florets (about 1.5–2 lb / 700–900 g)
- 3 tbsp extra-virgin olive oil
- 4 garlic cloves, minced
- 1/3 cup grated Parmesan cheese
- 1/2 cup panko breadcrumbs
- 1 tbsp unsalted butter, melted
- 2 tbsp chopped fresh parsley
- 1 tsp chopped fresh thyme (or 1/2 tsp dried)
- 1 tsp lemon zest (from 1 small lemon) plus lemon wedges to serve
- 1 tsp kosher salt and 1/2 tsp freshly ground black pepper
- 1/2 tsp smoked paprika (optional) and pinch of chili flakes (optional)
Instructions
- Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment or a thin layer of oil for easy roasting.
- Toss the cauliflower florets with olive oil, minced garlic, salt, pepper, and smoked paprika in a large bowl until evenly coated.
- Spread the cauliflower in a single layer on the prepared sheet, leaving space between pieces so they roast rather than steam. Roast for 20–25 minutes, stirring or flipping once at about 12 minutes, until edges are golden and florets are tender.
- While the cauliflower roasts, combine the panko, grated Parmesan, melted butter, lemon zest, chopped parsley, thyme, and a pinch of salt in a small bowl. Mix until crumbs are evenly moistened.
- When the cauliflower is nearly done (about 4–6 minutes before time is up), remove the pan and sprinkle the Parmesan-panko mixture evenly over the florets. Return to the oven and roast 4–7 more minutes until the topping is golden and crisp.
- Remove from the oven, squeeze a little lemon juice over the cauliflower, toss gently to combine, and adjust seasoning to taste. Transfer to a serving dish and garnish with extra parsley and lemon wedges.
- Serve immediately while the crust is crisp and the cauliflower is warm as a side for proteins or alongside grains.
Tips or Variations
- For a nutty boost, swap half the panko for finely chopped toasted almonds or walnuts.
- Make it vegan by using nutritional yeast instead of Parmesan and olive oil or vegan butter in place of dairy.